Name: Greek Lamb Meatballs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 pound Ground Lamb; 2 tbsp Fresh Parsley (finely chopped); 3 cloves Garlic (minced ); ⅓ cup Red Onion (finely chopped ); ½ cup Panko Crumbs; ¼ cup Greek Islands Dressing; 1 large Egg; 1 cup Plain Greek Yogurt; ½ cup Grated Cucumber; 2 tbsp Lemon Juice (from half a lemon ); 2 cloves Garlic (Crushed ); 1 tbsp Fresh Dill (finely chopped ); 2 tbsp Fresh Parsley (finely chopped ); ⅓ cup Crumbled Feta; ½ tsp Salt

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Transport your taste buds to the sun-drenched shores of Greece with these succulent Greek Lamb Meatballs. Make these juicy morsels by combining ground lamb, fresh herbs, and a Mediterranean dressing. Serve with a dollop of homemade tzatziki and a handful of mixed greens, for a delicious lunch or light supper. Discover more Greek inspired lunch ideas with my Greek Quinoa Salad or my Greek Loaded Hummus.

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Greek Lamb Meatballs on a plate with tzatziki sauce.

For more absolutely delicious meatballs ideas I highly recommend check out my Creamy Spinach Turkey Meatballs, Jalapeño Cranberry Meatballs or my Italian Meatball Soup for a filling lunch idea.

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Ingredients
How to make the meatballs
Substitutions
Storage
Recipe

Ingredients

Ground Lamb Meat
Egg
Panko Crumbs
Parsley
Garlic
Red Onion
Greek Islands Dressing by Culina Domus (affiliate link)

See recipe card for quantities.

How to make the meatballs

Uncooked reek meatballs on a baking tray.

Start by preheating your oven to 350F and line a baking tray with parchment paper.

Meat mixture for meatballs in a large bowl.

Combine the meat, onion, parsley, panko, egg and Greek Island dressing (affiliate link) in a large bowl. Mix the ingredients until smooth.

Shape 24 meatballs, 1-inch in size by dipping your fingers in cold water before rolling them to prevent them to stick to your hands. Place on the prepared tray and bake for 16-18 minutes.

Someone adding feta cheese to a bowl to make tzatziki sauce.

Make a homemade tzatziki sauce while the meatballs are cooking. Combine Greek yogurt, grated cucumber, lemon juice, garlic, dill, parsley and feta and stir to combine. Full recipe in the recipe card.

Someone using a probe thermometer on cooked meatballs.

Take the Greek Lamb Meatballs out of the oven after 16 minutes or when they have an internal temperature of 160F.

Serve the Greek Lamb Meatballs with a side of spring mix lettuce. Add a large dollop of tzatziki sauce to serve as both, a dipping sauce for the meatballs, and a salad dressing!

Greek Lamb Meatballs on a plate with mixed greens and a tzatziki sauce.

Substitutions

Ground Meat - Replace the ground lamb with ground turkey or even ground pork for a similar tasting and just as delicious meatball.
Herbs - Chop up different kinds of fresh herbs to put in the meatball mixture, with options like dill, mint, oregano, or basil.
Onion - Use your preferred type of onion for this recipe like white onion or shallot.

Storage

Store any remaining meatballs in an airtight container (affiliate link) and keep refrigerated for 2-3 days. The Greek Lamb Meatballs also keep very well in the freezer for up to a month. If you are also making the tzatziki sauce, keep it in a separate airtight container and keep refrigerated for up to a week.

A fork holding a Greek lamb meatball dipped in tzatziki.

Recipe